The Kitchenarium - Recipes by Jamie Gates

Sopapilla Cheesecake

Have you ever had sopapillas before? You can usually find them on the dessert menu at your favorite TexMex restaurant. They are fried dough (mmm!) sprinkled in cinnamon and sugar (mmm) or drizzled in honey (mmm). Sounds pretty darn tasty, huh? This cheesecake isn’t fried but it wouldn’t pass as diet food either.

I did lighten it up a bit. While I was browsing recipes I saw recipes that called for almost 2 cups of sugar and an entire stick of butter. I figured I could making it by skipping out on a few calories and have it taste just good. Instead of granulated sugar I used powdered sugar in the cream cheese mixture, I used fat free cream cheese, and only 1 tablespoon of butter. Using Mexican vanilla gave it more of a vanilla punch than the regular vanilla extract you get in the spice aisle at the grocery store. I served these bars at a small dinner party and everyone seemed to enjoy them even though they were about 100 calories less per serving. They are a naughty tasting dessert that won’t completely break your daily calorie allowance.

I case you are wondering these do pair well with a cup of coffee or tea as a sweet breakfast treat. Don’t judge me I tried it only because I knew some of you would be wondering.

Recipe Notes

You will notice these do have a secret ingredient added by my little 5 year old sous chef Penelope. 25 cups of love is what made them extra tasty. I hope you have enough love on hand because it truly makes a difference.

Ingredients

2 tubes of Pillsbury crescent rolls

2-8 ounce packages of fat free cream cheese, room temperature

1 Tablespoon Mexican Vanilla extract

1 cup powdered sugar

1/2 cup white sugar

1 1/2 teaspoon ground cinnamon

25 cups of love

1 Tablespoon butter, melted

Directions

Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of the baking dish press the seams together.

In a separate bowl blend the cream cheese, 1 cup powdered sugar, and vanilla; spread evenly over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Brush the melted butter over top layer of crescent dough.

Mix the 1/2 cup of white sugar, cinnamon, and the love together. Sprinkle cinnamon-sugar mixture generously over the top.

Bake for 25-30 minutes until bubbly and browned. Allow to cool before serving. I stored mine in the refrigerator.